Moroccan Fish 1 large onion (chopped) ½ tsp cinnamon powder ½ tsp ground cumin ½ tsp ground turmeric 200 g canned chopped tomatoes 300 ml water (more if necessary) 4 hake fillets (unflavoured, not crumbed)
Moroccan Fish
- 1 large onion (chopped)
- ½ tsp cinnamon powder
- ½ tsp ground cumin
- ½ tsp ground turmeric
- 200 g canned chopped tomatoes
- 300 ml water (more if necessary)
- 4 hake fillets (unflavoured, not crumbed)
- 1 tbsp lemon juice
- Some fresh chopped coriander (to taste)
- Pepper
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Add some water to a deep non-stick pan and cook the onion over a low heat until softened
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Stirring constantly, add the cinnamon, cumin and turmeric and cook for about 30 seconds
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Add the tomatoes and water, stirring well
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Bring this all to the boil, reduce the heat, and simmer partly covered for about 15-20 minutes
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Add the hake fillets to this mixture, making sure they’re covered by the liquid
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If not, add some more water
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Simmer until the fish is cooked and soft
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Mix in the lemon juice
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Add coriander and pepper to your liking
Serve with brown rice and steamed vegetables such as green beans and carrots.
Tip: to increase the fibre content of the meal, try a mixture of brown and wild rice